Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reservations must be made 1 business days in advance.
Order
Orders can be placed for a group size of 4 to 24 guests only.
Menu Information
Assorted dishes
Trout and fruit Carpaccio
Menu Info | Thinly-sliced trout with fruits, seasoned with olive oil, salt, and pepper. |
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Ingredients | Trout |
Flavor | Salt, Olive oil, Pepper |
Cooking | Raw |
Sea bream and vegetable acqua pazza
Menu Info | Sea bream seasoned with salt and pepper, combined with vegetables, and simmered in white wine with olive oil. |
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Ingredients | Sea bream |
Flavor | Salt, Olive oil, Pepper |
Cooking | Stew |
Beef sirloin steak with regional sake Chaliapin sauce
Menu Info | A dish of beef prepared from a part of a cow called "beef sirloin," tenderized thin and marinated with minced onions, then grilled and topped with a sauce prepared from onions and sake. |
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Ingredients | Beef sirloin, Onion |
Flavor | Sake(Japanese rice wine) |
Cooking | Bake/Roast |
Rice ball
Ingredients | Rice, Nori |
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Miso soup prepared from malted brown rice
Menu Info | A soup dish of vegetables, seafood, tofu and other ingredients stewed in dashi stock, flavored with miso prepared from malted brown rice. |
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Ingredients | Tofu |
Flavor | Miso: Others, Dashi |
Cooking | Simmer |
Assorted desserts
All-You-Can-Drink
All-You-Can-Drink
Beer : 1 Type / Highball : 2 Type / Shochu Highball, Sour : 4 Type / Japanese Sake : 1 Type / Shochu (Distilled spirits) : 2 Type / Plum Wine : 1 Type / Cocktails : 4 Type / Wine : 2 Type / Soft Drinks : 6 Type
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)